The Sweet Magnolias Cookbook (57 page)

Note: This stuff is absolutely divine. Not only is it the key ingredient for the praline cream sauce for the pecan-crusted chicken breasts recipe, but also it is so delicious when added to coffee or drizzled over pound cake and ice cream. To make a super yummy adult treat, blend with equal parts milk (or half-and-half—how indulgent), and serve over ice. This recipe has won the hearts of all the Sweet Magnolias. Keep some of the liqueur, and share the rest.

Pastel Butter Mints

1 pound 10X confectioners' sugar

5 tablespoons butter, softened

2 tablespoons cold water

6–12 drops peppermint oil

1 drop food coloring (optional)

 

Combine all ingredients in a heavy-duty mixer or food processor. Blend until dough comes together and forms a smooth ball. Shape into small balls, and place on waxed paper 1" apart. Flatten with the tines of a fork, dipping in additional confectioners' sugar, if necessary, to prevent sticking. Dry for several hours at room temperature. Store airtight in the refrigerator, or freezer up to 3 months, with wax paper separating the layers.

MAKES 50

Note: These mints are so delicious, cool and creamy. Serve them at bridal showers, baby showers and weddings. Use food coloring to suit the occasion: pink for baby girls and blue for boys; leave white for weddings. Remember to use just a drop or two of the food coloring, keeping the shade subtle.

PESTO

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₃
cup pecan halves

1 packed cup fresh basil leaves

½ cup freshly grated Parmesan cheese

2 garlic cloves, minced

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teaspoon ground cayenne pepper

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cup extra-virgin olive oil

Salt to taste

JAM

1 cup sugar

1 cup peeled, finely chopped tomatoes

1 teaspoon freshly grated lemon zest

1 tablespoon lemon juice

¼ teaspoon ground cinnamon

¼ teaspoon allspice

¼ teaspoon cloves

¼ teaspoon cayenne pepper

PANINI

2 slices Italian bread

2 ounces grated smoked mozzarella cheese

2 tablespoons extra-virgin olive oil

1 peeled garlic clove

Preheat oven to 350°F.

Scatter pecans on baking sheet. Bake 8–10 minutes, until nutty smelling. Let cool to room temperature.

In the bowl of a food processor, combine pecans, basil, Parmesan, garlic and cayenne. With the machine running, add the olive oil through the top in a steady stream. Season with salt. Refrigerate for use within 2 weeks.

Combine all ingredients in a small saucepan. Bring to a boil, then reduce heat to simmer. Continue to cook, stirring often, until reduced somewhat. Jam will thicken as it cools.

Cover, and refrigerate for use within 2 weeks.

Preheat panini press.

Place bread slices side by side. On 1 side of 1 slice, smear a liberal amount of pesto. On the other slice, spread jam, and sprinkle on the cheese. Sandwich the 2 slices together. Using a pastry brush, brush the exposed sides of bread slices with olive oil.

Place the sandwich on panini press, and close lid, pressing down a bit to slightly weigh down the sandwich. Cook until golden brown and toasted.

Remove, and let cool until easily handled. Rub garlic clove over toasted sides. Slice in half on the diagonal.